Keema Scotch eggs
Made using tasty lamb mince and aromatic curry paste, this easy recipe brings a new take on the classic Scotch egg. Recipe and image courtesy of Dairy Diary, dairydiary.co.uk.
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Serves: 4
Ingredients
- 5 eggs
- 450g lamb mince
- 2 garlic cloves, peeled and chopped
- 2.5cm piece root ginger, peeled and chopped
- 1 small green chilli, deseeded and chopped
- 2 tbsp curry paste
- 50g frozen peas, thawed and mashed
- handful coriander, chopped
- 50g plain flour
- 75g fresh or dried breadcrumbs
- sweet chilli mayonnaise
- green salad
Method
Step 1
Put 4 eggs in cold water, bring to the boil, reduce heat and simmer for 3-4 minutes. Drain and transfer to a bowl of ice-cold water.
Step 2
In a large bowl, mix together the lamb, garlic, ginger, chilli, curry paste, peas and coriander. Season and divide into 4 equal portions.
Step 3
Carefully peel the boiled eggs and press each one into the centre of a portion of lamb mixture, then gently wrap the mix until each egg is encased. Preheat the oven to 200°C/180°C fan/gas mark 6.
Step 4
Beat the remaining egg. Put flour and breadcrumbs into separate bowls. Dip the encased eggs in flour, then egg, then breadcrumbs.
Step 5
Transfer to a greased tin and bake for 25 minutes. Serve with sweet chilli mayo and green salad.
